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Lamb and Mushroom Ragu
Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne Pasta

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This Lamb and Mushroom Ragu with Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Cereals containing gluten
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

200

Lamb Mince

120

Sliced Mushrooms

180

Penne Pasta

(Contains: Cereals containing gluten)

25

Sun-Dried Tomato Paste

1

Finely Chopped Tomatoes with Onion and Garlic

½

Italian Style Herbs

28

Red Wine Stock Paste

(Contains: Sulphites)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½

Sugar for the Sauce

Nutritional information

Energy (kcal)744 kcal
Energy (kJ)3113 kJ
Fat23 g
of which saturates11 g
Carbohydrate92 g
of which sugars23 g
Protein41 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Medium Saucepan
•Knife
•Spoon
•Grill Pan
•Colander
•Plate

Instructions

Get Prepped
1

a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.
b) Trim and coarsely grate the carrot.

Start Cooking
2

a) Heat a large frying pan on high heat (no oil).
b) When hot, add the lamb mince (no oil) and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw meat.
c) Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat.
d) Lower the heat and add the grated carrot and the sliced mushrooms. Stir and continue to cook until the vegetables are softened, 2-3 mins.

Cook the Pasta
3

a) Meanwhile, once the pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Simmer the Sauce
4

a) Add the sun-dried tomato paste, chopped tomatoes, Italian herbs, sugar for the sauce (see ingredients for amount) and the red wine stock paste to the pan with the mince.
b) Season with salt and pepper.
c) Bring to a simmer and cook until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Finish Up
5

a) Once the pasta is cooked, drain in a colander.
b) Add the pasta to the sauce. Taste and season with salt and pepper.
c) Add half the grated hard Italian style cheese. Loosen with a splash of water if you need to.

Serve
6

a) Divide the pasta between plates.
b) Top with the remaining grated hard Italian style cheese. Enjoy!

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